We got armloads of zucchini from our CSA this summer, and since neither Dan nor I are big fans of it, I had to find lots of ways to disguise it. I started with the obvious zucchini breads and muffins, but after a while, I had exhausted all of those recipes and was looking for a savory zucchini dish. We happened to be having some friends over for dinner, so I decided that it was a perfect occasion to try out something new.

This recipe proves that you can bread almost anything and turn it into deliciousness. The crisps actually got crispy in the oven without any frying, and they stayed crispy until our guests came over. I was surprised, since zucchini is usually so watery. The marinara sauce added some nice complementary flavors, and the crisps disappeared quickly. One of our more enterprising friends even added one to her burger. If only we could have used our legion of cucumbers the same way…